IBIE - 2013 Show Daily, Tuesday - 16

Europain 201
4
to focus on global trends

omantic Paris is again
the setting for Europain 2014, which
promises to transport
those who attend into a magical wonderland of dainty macaroons, exquisite chocolates and
the most flavorful breads and
pastries on the planet.
Scheduled for March 8-12,
at the spacious Paris-Nord Villepinte exposition center, Europain and Intersuc combine forces to create an expansive global
trade event for bakery, pastry,
ice cream, chocolate and confectionery. The 2012 show, also in
Paris, drew 82,690 visitors from
143 countries.
Beyond the massive numbers of exhibitors at Europain
— there were 770 exhibitors in
2012 — the event offers a host of
world-class competitions in the
fields of baking, confectionery
and more.
The Bakery Masters competition brings together the Top 24
candidates from the Louis Lesaffre Cups in 2009 and 2011 and the
2012 Bakery World Cup. During
the Bakery Masters, participants
will compete in one of three categories (bread, Viennese pastry
and artistic creations) for the prestigious title of Master Baker.
Two bakers — Mike Zakowski and Harry Peemoeller
— will represent the US in the
2014 Bakery Masters. Mr. Zakowski, who is competing in
the bread category, runs his own
small retail shop called the Bejkr
Bake Shop in Sonoma, CA. Mr.
Peemoeller, who will compete
in the artistic competition, is senior instructor at the College of
Culinary Arts, Johnson & Wales
University, Charlotte, NC.
“It’s fun and exciting to meet

•

IBIE

•

bakers from all over the world
and that is the point of the
competition to bring us all together and compete on such a
stage in Paris,” Mr. Zakowski
said. “Win or lose, we all win
by just being invited to compete at such a high level.”
The competition will be held
during Europain at the “Cube,”
a dedicated demonstrations area
within the Paris-Nord Villepinte
exhibition center.
The challenge is not simply
about creating the products required by the judges; candidates
also need to embody tomorrow’s
baking trends. Imagination, creativity, ingenuity and innovation
will be the order of the day.
Two other key international
competitions will take place at
Europain.
The International Confectionery Art Competition is the only
international contest involving
16 mixed teams, which will have
20 hours to prepare 13 edible
works of art. A jury consisting of
the best pastry chefs will judge
the different creations on the
menu of this international competition: chocolate sweets, sugar
creation and plate desserts.
Finally, the French Schools
Cup involves teams of three
young trainees (which must
include at least one woman)
in artisan baking and pastrymaking. It will put the spotlight on training institutions
(secondary schools and training centers for apprentices),
which train tomorrow’s bakers and pastry-makers.
To learn more about the Europain, visit www.europain.
com or www.facebook.com/
EuropainFrance.
— John Unrein

Tuesday, October 8, 2013

Europain’s Top 7 Trends
At the upcoming trade event, Europain will spotlight
seven contemporary trends to assist bakery professionals in
reinventing their business strategies to meet the everchanging demands of global consumers.

Bakeries for all-day consumption

Healthy baked goods

Design, collections and perfect matches
to enhance taste

Faster, more practical options that don’t
compromise quality

Industrial innovation “au naturel”
for new sensations

Lighter, portable pastries

“Smart breaking” or optimizing
lunch breaks

http://www.europain.com http://www.facebook.com/EuropainFrance

IBIE - 2013 Show Daily, Tuesday

Table of Contents for the Digital Edition of IBIE - 2013 Show Daily, Tuesday